#9 Quinoa mushroom pilaf

Preparation

First make the quinoa. Pour the water or stock into a large, wide pan, cover with a lid and bring to the boil. Add the quinoa and bring back up to the boil, then reduce the heat to medium high, cover with a lid and simmer for about 14 - 15 minutes until all the liquid has been absorbed and the quinoa is tender. Uncover, fluff the quinoa with a fork and set aside (Alternatively use ready-made quinoa). While the quinoa is cooking, melt the coconut oil in a large frying pan over medium heat. Add the onion and cook for 3 minutes until the onion is turning translucent. Add the spices and garlic and cook for 1 minute until fragrant. Add the mushrooms and carrots and cook for 5 minutes. Finally, add the peas and baby spinach for a final minute. By this time, the quinoa should be cooked. Pour the quinoa into the pan along with the parsley and coriander and a squeeze of lemon then toss to combine and taste for seasoning. Divide between serving bowls and scatter with chopped nuts and dried fruit, to serve.